Fundamental: Microwave Sponge Cake
Recipe by François Galtier
Ingredients
Process
Slowly heat cocoa butter with sugar and cream, then pour onto the chocolate to make a ganache. Add egg white, mix thoroughly and finish the mixture with flour and the baking powder. Fill a siphon, close, add two pressurised gas capsules and shake well. Fill half of a paper cup with the mixture and heat for approximately 35 seconds in the microwave at the highest setting. Store directly upside down after baking.
Chef's Tip
The mixture can be stored upside down in cups in the freezer for several days.
